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Yogurt-Based Pizza Dough Without Yeast
Instructions
Prepare all the ingredients needed for the yeast-free kefir dough. You can use kefir of any fat content – mine is 1%. If you use a fattier one, it will be thicker and you will need less flour. The amount of flour given makes quite a lot of dough – enough for 2 pizzas 32 cm across.
Pour room-temperature kefir into a large bowl. Add the egg and stir.
Add the soda, salt and sugar, stir, and pour in the vegetable oil.
This is how soft and tender the yeast-free kefir pizza dough turns out. Well kneaded, it holds its shape. The dough is ready for making the pizza.
Tips
- 1
ROOM-TEMPERATURE KEFIR is a must. Cold kefir will "slow down" the soda reaction and the dough will be "dense".
- 2
SIFT THE FLOUR TWICE – the air in the dough gives it porosity. Without sifting, the dough will turn out "heavy".
- 3
10 MINUTES OF KNEADING is a must. In less time the gluten will not "work" and the dough will crumble.
- 4
ADD THE FLOUR GRADUALLY – the dough should not be "weighed down" with too much flour. The same principle works with other kinds of yeast-free dough.
Video
FAQ
Which kefir should you choose? +
Fresh kefir of 1-3.2% fat is ideal. A fatty one (3.2%) gives a softer dough, a low-fat one (1%) a "lighter" dough. The shelf life should not have expired. Old, "slightly soured" kefir is even better – it reacts more actively with the soda. Alternatives: soured milk, ryazhenka (a more "intense" flavour), ayran (salty, for savoury buns), whey (a "lighter" dough). For vegans, use soy kefir. A cultured-dairy base plus soda equals a fluffy, porous yeast-free dough in 15 minutes.
What can you make from this dough? +
A versatile yeast-free dough: pizza (a classic base), baked pies with any filling, chebureki, flatbreads in a pan, Caucasian khychiny, focaccia, langosh (a Hungarian snack), Imeretian khachapuri. For frying – chebureki, deep-fried pies. For baking – pizza, open pies, flatbreads. For a sweet version, add 2 tablespoons of sugar and vanilla. For a savoury one, reduce the sugar to 1 teaspoon. The dough is good for a "quick dinner". In the fridge this dough can "wait" for 12 hours under cling film.
How long does the dough keep? +
In the fridge in cling film or a container – up to 24 hours. I do not recommend longer, as the soda "loses its strength" and the dough loses its fluffiness. Before using, let it stand for 30 minutes at room temperature. In the freezer – up to 1 month in portions (in cling film). Defrost in the fridge for 4-6 hours, then 30 minutes on the counter. After defrosting, use it straight away. A ready-rolled base is frozen separately with parchment between the layers. Dough kept in the fridge for 2-3 hours rolls out more easily – "cold" dough is more "obedient".
Which fillings does it go with? +
Versatile for any filling: Hawaiian, Margherita, Pepperoni, Four Cheeses, Prosciutto, Diavola. For savoury baking: with cabbage and egg, with mushrooms and onion, with potato and cheese, with meat and onion (like chebureki). For sweet ones – with cottage cheese, with apples and cinnamon, with cherries. For khychiny flatbreads – with cheese and herbs. Standard dough thickness: for pizza – 3-5 mm, for pies – 5-7 mm, for flatbreads – 8-10 mm. A ratio of 200 g of dough to 100-150 g of filling is ideal.
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